| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
tb |
Coffee |
| 200 |
g |
Bittersweet chocolate |
| 1 |
tb |
Boiling water |
| 6 |
|
Eggs separated |
| 1 |
tb |
Vanilla |
| 1/4 |
c |
Sugar |
| 3 |
tb |
Sugar |
| 1 |
|
Parve whip |
|
|
Cookie or bread crumbs |
INSTRUCTIONS
Source: My good friend and neighbor, Ruti Rosen
Heat the coffee, water and chocolate in the microwave until melted,
mix well until smooth and shiny. Beat the yolks with the 1/4 cup of
sugar and the vanilla. Beat the whites until soft peaks form, add the
remaining sugar. Mix the chocolate and the yolks together well. Fold
into the whites. Grease the bottom of the pan and sprinkle with the
crumbs. Pour 2/3 of the mixture into the pan and bake for 25 minutes
in a moderate oven. Whip the parve whip. Fold the remaining chocolate
into this and pour on to the cooled base. Refrigerate and serve
chilled.
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Jan
15, 1999, converted by MM_Buster v2.0l.
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